growing up with lots of food culture I have always tried to come up with something new and tasty to make for the holidays.
this year its a smoke Beef brisket. I setup shop tonight around 10 and had the smoker ready for the meat by midnight.
I will be smoking this side of beef till 12 noon, and during that time i will monitor the smoker and keep it at a consistent 120 degrees all the way up till the last hour. i also have a basting sauce whipped up that i apply once an hour.
instead of charcoal I use hardwood soaked in water overnight to promote slow burning, low and slow is the way to go with beef.
this year its a smoke Beef brisket. I setup shop tonight around 10 and had the smoker ready for the meat by midnight.
I will be smoking this side of beef till 12 noon, and during that time i will monitor the smoker and keep it at a consistent 120 degrees all the way up till the last hour. i also have a basting sauce whipped up that i apply once an hour.
instead of charcoal I use hardwood soaked in water overnight to promote slow burning, low and slow is the way to go with beef.
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